Brazilian Cornmeal Cake with Cream Cheese
Ingredients
- 3 eggs
- 1/2 cup oil
- 1 cup sugar
- 1 cup milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cap baking powder
- 1 cup cream cheese
Optional toppings
- guava paste
Preparation
Blend the eggs well in a blender
Add the oil, milk, and sugar and blend again
Add the cornmeal and flour and blend just until combined
Add the baking powder and blend briefly
Pour the batter into a greased and cornmeal-floured rectangular baking pan (28x18 cm)
Dollop the cream cheese over the batter (use a squeezable tube if preferred, to taste)
Bake in a preheated oven at 200Β°C for about 40 minutes or until golden
Tips
Using a round pan may cause the cake to stick; a rectangular pan is recommended
Optionally, after baking, while the cake is still hot, place small pieces of guava paste on top to melt
To cover any imperfections after unmolding, melt guava paste with a little water over the stove and use as a topping
